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Categories:
tofu egg whites Parmesan cheese Mozzarella cheese sweet basil oregano garlic salt red pepper black pepper noodles light spaghetti sauce
Viewed: 23 - Published at: 4 years agoIngredients
- 1 lb. soft tofu
- 2 egg whites
- 1/4 cup 3 plus tbsp. grated fat-free Parmesan cheese
- 1 cup fancy shredded fat-free mozzarella cheese
- 1 tbsp. sweet basil
- 2 tsp. dried oregano
- 1 tsp. garlic salt
- 1/4 tsp. red pepper
- 1/4 tsp. black pepper
- 10 cooked whole wheat lasagna noodles
- 1 can (26-3/4) light spaghetti sauce
Method
- Preheat the oven to 350 degrees F. In a medium bowl, blend the tofu, egg whites, 1/4 cup Parmesan, mozzarella, basil, oregano, garlic salt, red pepper, and black pepper until the mixture resembles a paste.
- Lay a lasagna noodle on a piece of foil and spread 3 tablespoons of the tofu mixture up to the edge.
- Repeat with the other noodles, then roll up and cut each roll in half.
- Fill a large rectangular baking dish with the spaghetti sauce.
- Add the rolls and sprinkle with the remaining Parmesan.
- Cover and bake for 45 minutes.
